by Kirsten M. Dahl
Kirsten Dahl took her father’s Yuletide punch and tamed it for modern tastes. For a really dramatic effect, lower the lights and ignite the drink. You’ll be rewarded with a round of appreciated ahhs.—Kirsten M. Dahl
3 quarts tawny port wine
1 1/2 cups brandy
1 1/2 cups rye whiskey
1 cup whole blanched almonds
1 cup seedless raisins, rinsed
4 1-inch pieces dried orange peel (see Note)
4 large cinnamon sticks
10 whole cardamom pods, lightly crushed in a mortar
10 whole cloves
1. Combine the wine and spirits in a six-quart, non-reactive pot. Add the almonds, raisins, and orange peel. Tie the cinnamon, cardamom, and cloves together in cheesecloth, add to the pot, cover, and warm over medium heat. Be careful not to let it boil. Lift the lid infrequently. When the glögg reaches a simmer, reduce the heat to low, and let it steep for at least 30 minutes.
2. Flaming is optional but dramatic. Using the pot lid as a shield, hold it upright against the rim of the pot and carefully hold a kitchen match near the rim until the fumes ignite. After a few seconds smother the flame by closing the lid. Discard the cheesecloth, lade the glögg into teacups and serve with spoons so that guests can eat the deliciously saturated raisins and almonds.
Note: To make the dried orange peel, quarter and peel an organic orange. Reserve the flesh for another use. Chop the peel into 2-inch pieces, place on a non-reactive baking pan, and bake at 200°F (90°C) for 2 to 3 hours until dried but not browned. Cool overnight and store in a sealed plastic bag at room temperature.
Recipe © 2001 Kirsten M. Dahl. All rights reserved.